Instructions: Mix pickling ingredients for sardines. Put layer of fillets in dish, cover with marinade. Repeat process finishing with generous amount of marinade.

Refrigerate at lease half an hour (more for bigger fish).

Crush garlic in a mortar of food processor. Add basil, egg yolk, mustard and lemon juice. Blend well.

Slowly add oil, a drop at a time, stirring constantly.

Continue adding oil and stirring until a thick cream is obtained. Drain sardines and serve with a salad, some good bread and the Aioli.

Note: If the mixture curdles, start with another egg and add the curdled mixture a little at a time stirring constantly.

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